Piri-Piri Chicken with Coconut-Smashed Plantains & Stewed Collard Greens

Crispy skinned chicken thighs get some tropical island flair in this sweet-and-spicy meal.

This Blue Apron recipe was my first time using coconut milk powder. I had no idea it came in that form! It added great flavor to the plantains, which made a deliciously sweet, smooth base for the chicken to sit on.

The stewed collard greens were really nice here, too. And I loved how crispy the skin got on the chicken thighs. It was a really nice combination of bold, sweet-and-spicy flavors.

Make sure you hit this with enough salt and lime juice at the end, since the sweetness of the plantains could overwhelm the rest of the flavors. I really enjoyed this dish as-is, but my husband thought it was too sweet.

• 2 Bone-In, Skin On Chicken Thighs
• 1 Pound Plantains
• 2 Scallions
• 1 Bunch Collard Greens
• 1 Lime
• 1 Red Onion
• 2 Tablespoons Tomato Paste
• 1 1-Inch Piece Ginger
• ¼ Cup Coconut Milk Powder
• 1 Tablespoon Piri-Piri Spice Blend (Cayenne Pepper, Ground Cinnamon, Ground Cardamom, Dried Oregano, Smoked Paprika, Ground Ginger, Dried Lemon Peel & Light Brown Sugar)

See Blue Apron for the full recipe.